Whip up a big bowl of this fun, colorful, and endlessly adaptable Cowboy Caviar for your next barbecue or potluck – packed with healthy black-eyed peas, vegetables, and beans for good luck any time of year!
This recipe is the classic sweet-tart version, but I’ve also included some delicious low-sugar suggestions for a more savory twist.
Since everyone has their own sweet tooth, I designed this recipe to be customizable – adjust the sugar to create a dish you’ll love so much, you’ll make it again and again! (P.S. The comments reveal some find it perfect as is, while others prefer it less sweet.)
Need to feed a crowd? Just click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients for your hungry guests – no math required!
What is cowboy caviar?
A delicious chameleon in the culinary world, cowboy caviar (or Texas caviar) can be enjoyed as a dip, salad topping, relish, side dish – anything you can imagine! It’s a staple at Texas barbecues and a fantastic way to boost your veggie and bean intake.
Can you make Cowboy Caviar recipe with less sugar?
This salad dressing leans sweet, a true Midwestern tradition that many adore (myself included, though I confess it!).
Don’t shy away from cowboy caviar if you’re watching sugar! Here are a few delicious ways to make it lower in sugar without sacrificing flavor.
Add 1 tablespoon of sugar at a time, blending well between additions and tasting, until desired sweetness is achieved.
Add a tablespoon of sugar and a quarter cup of lime juice to the salad.
Add 3 tablespoons lemon juice and 1 tablespoon maple syrup to the salad.
Add 1 tablespoon honey and a dash of tequila to the salad.
Is Cowboy Caviar vegan?
Yes, it is, as long as you don’t make it with honey.
Is Cowboy Caviar gluten free?
Made entirely with beans and veggies, this gluten-free cowboy caviar pairs perfectly with corn tortilla chips for dipping!
Can you make Cowboy Caviar ahead of time?
While some fresh veggies may soften slightly in the dressing after a day, feel free to pre-dress the beans in cowboy caviar for hassle-free make-ahead!
Overnight chilling is definitely safe, and you can store leftover cowboy caviar in the fridge for 3-4 days with no worries!
Can you make Cowboy Caviar recipe without cilantro?
Can’t stomach cilantro? No problem! Skip it and sub in parsley, chopped scallions, or minced chives for a delicious twist.
What kind of vinegar works best with Cowboy Caviar?
Feel free to swap the red wine vinegar for apple cider vinegar or even plain white vinegar in a pinch – this recipe is a guaranteed crowd-pleaser regardless!
Can you use Italian dressing in Cowboy Caviar?
For an Italian dressing twist, skip the olive oil, sugar, vinegar, chili powder, and salt; start with 1 cup of your favorite dressing, then adjust to taste.
How long can you keep Cowboy Caviar?
This recipe keeps about 3-4 days in the refrigerator.
Can you freeze Cowboy Caviar?
Skip the freezer, but enjoy leftover cowboy caviar on everything from scrambled eggs and green salads to a flavorful steak topper!
Do you use canned or dried beans in Cowboy Caviar?
Canned black-eyed peas and beans are super convenient (fresh, cooked options might also be in the produce section) – go for whichever fits your schedule!
For a lower-sodium option or larger batches, dried beans are a perfectly healthy alternative in cowboy caviar!
Can you make Cowboy Caviar that’s low in sodium?
For a low-sodium twist, opt for low-sodium canned beans or whip up some dried beans at home!
Using dried beans to make Cowboy Caviar:
While the package directions will provide specific cook times (usually boiling for an hour or half that in a pressure cooker), 1/2 to 3/4 cup of dried beans equals one 15-ounce can for this recipe.
What kind of corn do you use in Cowboy Caviar recipe?
The recipe calls for extra sweet corn (also labeled super sweet or shoepeg corn) from an 11-ounce can, a slightly smaller size than typical canned corn.
For the corn, the recipe recommends extra sweet (super sweet, shoepeg) from an 11-ounce can, but you can substitute with regular canned sweet corn, thawed frozen corn, or fresh corn for a natural sweetness, depending on your preference and availability.
Whip up a big bowl of this fun, colorful, and endlessly adaptable Cowboy Caviar for your next barbecue or potluck – packed with healthy black-eyed peas, vegetables, and beans for good luck any time of year!
Ingredients
Scale
1/2cupolive oil
1/4cupsugaror to taste, see notes
1/4cupwhite wine vinegar
1teaspoonchili powder
1teaspoonSalt
1poundRoma tomatoesseeded and diced
1(15 ounce) canblack-eyed peasdrained and rinsed
1(15 ounce) canblack beansdrained and rinsed
1(11 ounce)can super sweet corn, drained(see notes)
1red oniondiced
1/2cupdiced green bell pepper
1/2cupdiced red bell pepper
1cupchopped cilantroor parsley, from 1 bunch
Instructions
In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.
Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill until serving time.
Notes
Regular canned sweet corn or frozen corn (about 3/4 cup, or the whole 15-ounce can) can be substituted for the extra sweet corn.
For a milder onion flavor, substitute a bunch of green onions for the red onion, or use one sweet onion.
Instead of using 1/2 cup each of chopped red and green bell peppers, you can substitute a single bell pepper.
While Midwest folks (including myself!) love the sweetness in this recipe (it’s a Wisconsin thing!), feel free to adjust the sugar to your taste. If 1/4 cup sounds like too much, start with 1 tablespoon and add more to taste. A couple of readers found it too sweet, and that breaks my heart! But hey, you can always add more vinegar and salt to try to salvage it. This is just how we love it in America’s Dairyland.